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Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Almond daquoise
    Mascarpone mousse
    Mandarin round
    Suprême blood orange mousse

  2. Almond daquoise (540 g /dessert)


    • Egg white - 520 g
    • Caster sugar - 100 g
    • Icing sugar - 200 g
    • Almond powder - 200 g
    • Flour - 35 g
    • Icing sugar - 35 g

    Beat the egg whites with the caster sugar. Add carefully the sieved mix of icing sugar, powdered almonds and flour. Pipe out with a pastry tip n°8 to form a 18 cm diameter spiral. Bake at 180°C for 20 to 25 minutes.

  3. Mascarpone mousse (260 g / dessert)


    • Mascarpone - 200 g
    • Whipped cream - 140 g
    • Gelatin - 5 g
    • Italian meringue - 90 g
    • semi-candied orange - 90 g

    Plunge the gelatine into cold water and whip 100 g of cream.
    Soften the mascarpone with the remainder of the cream (40 g).
    Make an Italian meringue with the sugar, the water (heated to 121°C) and the egg whites. Take 90 g of the meringue and keep the rest in the stainless steel bowl. Melt the gelatine in the microwave and pour it into the tepid meringue.
    Incorporate first the whipped cream into the mascarpone, then incorporate the meringue, and finally the semi-candied. Cast it and save in the refrigerator for the assembly.

  4. Orange round (375 g / dessert)


    • © Cointreau - 70 g
    • Mineral water - 50 g
    • Gelatin - 8 g
    • Caster sugar - 30 g
    • semi-candied orange - 600 g

    Plunge the gelatine into cold water. Make a syrup with the water and the caster sugar. Plunge in the softened gelatine and then add the thawed semi-candied orange. Mix well while incorporating the Cointreau. Save into a stainless steel bowl.

  5. Suprême blood orange mousse (690 g/dessert)


    • Frozen fruit purée 100% : Blood orange - 310 g
    • Gelatin - 15 g
    • Single cream 35 % - 520 g
    • Italian meringue - 310 g
    • White couverture - 200 g

    Plunge the gelatine into cold water, heat 90 g of the fruit puree in order to make a mixed ganache with the couverture. Whip the cream. Incorporate the meringue, then gently add the tepid chocolate ganache and the rest of the fruit puree. Mix gently. Proceed to the assembly of your desserts.

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